Sourdough bread rising in the machineSourdough flatbread rising on the topYoghurt culturing in the oven (cashew)Air Dried Parmesan... air dryingTofu draining, soon to be marinatingEdit: chickpeas soaking for tomorrow

More than usual because we've been away and we need to restock.

Last edited by Cgvegan on Thu Nov 08, 2012 11:44 am, edited 1 time in total.

I have two different batches of tofu misozuke (about a month apart) aging or fermenting or doing whatever it is they do in my fridge. There is some happy sour dough starter hanging out in my fridge.I have already fermented kimchee from my dad.There are bottles of home made wine already fermented and aging. I need to get to work on kombucha so I can start making cheese!

_________________"That is some very responsible yolo-ing." - allularpunk"We are simple people, my husband is a mechanic with dirty hands, my daughter is a blue haired lesbian who's favorite activity is making people uncomfortable." - torque

The yoghurt is the one from Artisan Vegan Cheese- the important thing is to make absolutely sure it doesn't get too hot! My first two batches were a little runny (like pouring yoghurt) but the last few have been pure poetry!

I forgot that I also have some fruits steeped in gin and some blackcurrant wine on the go, and some cordito pickling away in the fridge. I love this stuff!

I also found that my ripening Vegan Artisan Cheddar went completely blue while we were away and I found a pear gone rogue under the sofa, so don't peg me as a domestic goddess!

Hah, yeah, I really try to keep things from fermenting in my underwear. Anyway, totally forgot that I also have some mangoes steeping in vodka. They've been soaking way way way longer than necessary and it really needs to be strained and sweetened and turned into mango liqueur already.

_________________"That is some very responsible yolo-ing." - allularpunk"We are simple people, my husband is a mechanic with dirty hands, my daughter is a blue haired lesbian who's favorite activity is making people uncomfortable." - torque

Hah, yeah, I really try to keep things from fermenting in my underwear. Anyway, totally forgot that I also have some mangoes steeping in vodka. They've been soaking way way way longer than necessary and it really needs to be strained and sweetened and turned into mango liqueur already.

Gee, thanks! Now I feel like I should host a PPK mango liqueur tasting party after I get around to finishing it.

_________________"That is some very responsible yolo-ing." - allularpunk"We are simple people, my husband is a mechanic with dirty hands, my daughter is a blue haired lesbian who's favorite activity is making people uncomfortable." - torque

I have my 8 year old sourdough starter that is always keeping me company in the kitchen; I have some lentil sprouts just about ready to harvest; I have some black garbanzo beans soaking; and lastly, I have a half dozen apples in the food dehydrator getting stocked up for my steel cut breakfasts (bananas were yesterday and pears the day before). Tomorrow I am going to start some sauerkraut too using the plant peace recipe -- first time so it should be exciting.

.....and I am drinking a few beers this evening so I guess I getting slightly marinated.

This thread has reminded me that it's time to make some more kombucha, tempeh, and kimchi, and also to get some sourdough started already (I promised myself I'd finally get around to it during the summer holidays. Of course, after having two weeks off work, I immediately went out and got a new job. Sucked in by capitalism I spose?)

_________________If I chew on garlic that's been in a vagina, isn't that exploiting SOMEONE? - coldandsleepyAfter all, you can't spell Richard Dawkins without "dickwad". - EmperorTomatoKetchup

I decided to feed my sourdough starter today for the first time in probably 6 months. It had developed about an inch of hooch and looked like sludge (and smelled like paint thinner!), but remarkably it is still alive and bubbling up again after a generous feeding. Sourdough is so resilient!

I'm also pressing tofu in the fridge. I will probably make a miso marinade for that tomorrow and use it in sandwiches or something.

This weekend, after making 2 jars fridge pickled beets, 2 pickles and 2 cauliflowers, I decided to have a go with pickled spicy kale stems: they are only 2 days in but so far they taste pretty freaking good.